Crispy Pan-Fried Korean Spelt Vegetable Pancakes

Korean-style spelt vegetable pancakes are thin, crisp pancakes made with spelt flour instead of regular flour, packed with julienned zucchini, carrot, and scallions, and pan-fried until the edges turn golden and lacy.

Spelt flour gives the batter a slightly nutty flavor and a lighter crumb than all-purpose flour, while still crisping up well in a hot skillet.

The vegetables cook right into the batter, so there's no separate saute step. You mix, ladle, and fry.

A quick soy-based dipping sauce with sesame oil and scallions balances the richness of the fried batter. Cut into wedges, these pancakes work as a starter, a side, or a light lunch with rice.

Why You'll Love This Recipe

Ready in about 35 minutes start to finish
Spelt flour adds a nutty flavor and light crumb
Uses up whatever vegetables are already in the fridge
Crisps up in a skillet with no deep frying needed

Vegetable-flecked spelt batter spreading in a hot skillet, zucchini and carrot strands crisping at the golden edges

Ingredient Notes

spelt flour: Gives the batter a nuttier taste and holds the vegetables together well. All-purpose flour works as a 1:1 swap if that's what you have.
egg: Binds the batter and helps it crisp. For an egg-free version, replace with 2 extra tbsp of water plus 1 tbsp cornstarch.
zucchini and carrot: Cut into thin matchsticks so they cook through in the short frying time instead of staying raw in the center.
scallions: Use both the white and green parts, they add texture and a mild oniony bite through the whole pancake.
gochugaru or chili flakes: Korean chili flakes give mild heat and a red tint to the dipping sauce. Regular red pepper flakes work as a swap but change the color.
neutral oil: Use a high smoke point oil like grapeseed or vegetable oil so the pancakes brown evenly without burning.

Two hands tearing a crisp pancake wedge at a wooden table set with chopsticks, rice bowls, and dipping sauce

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Stovetop

Cuisine: Korean

Courses: Appetizer

Difficulty: Easy

Cooking Temp: 180 C

Servings: 4

Estimated Cost: 1.60

Calories: 203

Best Season: all_year_round

Dietary: Contains egg, Contains gluten (spelt), Dairy-Free, Vegetarian

Description

These pancakes swap in spelt flour for a nuttier bite, then get pan-fried with shredded zucchini, carrot, and scallions until the edges turn crisp and lacy.

Ingredients

Pancake Batter

150 g spelt flour
1 egg (large)
240 ml cold water
1/2 tsp salt
1 tsp soy sauce (optional, for extra depth in the batter)

Vegetables

1 zucchini (medium (150 g); cut into thin matchsticks)
1 carrot (medium (80 g); cut into thin matchsticks)
4 scallions (sliced into 5 cm lengths)
1/2 onion (small (75 g); thinly sliced)
1 red chili (thinly sliced, optional)
2 cloves garlic (minced)

For Frying

4 tbsp neutral oil (divided, such as grapeseed or vegetable oil)

Dipping Sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp toasted sesame seeds
1 tbsp scallion (chopped)
1/2 tsp gochugaru or chili flakes

Instructions

Prep and Batter

1
Julienne the zucchini and carrot into thin matchsticks. Slice the scallions into 5 cm pieces and thinly slice the onion and chili.
2
In a large mixing bowl, whisk the spelt flour, salt, egg, cold water, and soy sauce until smooth. The batter should be thin, about the consistency of heavy cream.
3
Add the zucchini, carrot, scallions, onion, chili, and garlic to the batter. Stir gently until the vegetables are evenly coated.

Cook the Pancakes

4
Heat 1 tbsp of oil in a 10-inch / 25cm nonstick skillet over medium heat until it shimmers.
5
Ladle about 3/4 cup of the vegetable batter into the skillet and spread it into a thin, even layer with the back of the ladle.
6
Cook for 3 to 4 minutes until the underside is golden brown and the edges look crisp and lacy. If the center still looks pale and wet after 4 minutes, the batter is too thick, thin the remaining batter with a splash of water.
7
Flip the pancake carefully and press down gently with a spatula. Cook another 3 minutes until golden brown and cooked through.
8
Transfer to a wire rack, not a plate, so the bottom stays crisp. Repeat with the remaining batter, adding 1 tbsp of oil before each pancake, working in batches since only one fits the skillet at a time.

Dipping Sauce and Serving

9
Whisk together the soy sauce, rice vinegar, sesame oil, sesame seeds, chopped scallion, and chili flakes in a small bowl.
10
Cut the pancakes into wedges and serve hot with the dipping sauce on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 203kcal

% Daily Value *
Total Fat 13g20%
Saturated Fat 2g10%
Cholesterol 45mg15%
Sodium 650mg28%
Potassium 280mg8%
Total Carbohydrate 34g12%
Dietary Fiber 3g12%
Sugars 3g
Protein 8g16%

Vitamin A 2500 IU
Vitamin C 8 mg
Calcium 40 mg
Iron 2 mg
Vitamin E 1 mg
Vitamin K 15 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 30 mcg
Vitamin B12 0.1 mcg
Phosphorus 120 mg
Magnesium 30 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Use cold water in the batter, it fries crisper than room temperature water.
Work one pancake at a time, only one fits the skillet at once.
Thin the batter with a splash of water if the center stays gummy.
Serve pancakes within minutes of frying for the crispest edges.

Keywords: korean pancakes, spelt vegetable pancakes, yachaejeon, vegetable pancake recipe, spelt flour recipe

Equipment

10-inch / 25cm nonstick skillet
mixing bowls
julienne peeler or box grater
whisk
wire rack
small bowl for dipping sauce

Tips

Julienne the zucchini and carrot thin so they cook through in the same 3 to 4 minutes as the batter.
Keep the batter thin, close to heavy cream, so the pancake fries crisp instead of gummy in the center.
Let the skillet and oil heat fully before ladling in batter, or the pancake will turn pale and greasy.
Cool cooked pancakes on a wire rack instead of a plate to stop steam from softening the crisp bottom.
Whisk the dipping sauce while the pancakes cook so it's ready the moment the last one comes off the heat.

Variations

Add small peeled shrimp or thin strips of squid to the batter for a seafood version closer to haemul pajeon.
Swap the zucchini and carrot for shredded cabbage and bean sprouts when those vegetables are what's on hand.
Stir 1 tsp of gochugaru into the batter itself for a pancake with color and heat built into every bite.

Storage and Reheating

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Layer parchment paper between them so they don't stick together.

Reheat in a dry skillet over medium heat for 2 to 3 minutes per side, or in an oven at 200C / 400F for 7 to 8 minutes, until the edges crisp back up. Skip the microwave, it turns the pancakes rubbery instead of crisp.

Cooked pancakes also freeze well for up to 2 months. Thaw overnight in the fridge, then reheat straight in a hot skillet.

Serving Suggestions

Cut the pancakes into wedges and serve them hot, right out of the skillet, with the soy dipping sauce on the side.

Pair them with steamed rice and a side of kimchi for a light dinner, or set them out with other banchan for a shared table.

For a starter, plate two or three wedges per person alongside a cold drink, the way these pancakes are usually served in Korea.

Read it online: https://greatbritishspeltrecipes.com/recipe/crispy-pan-fried-korean-spelt-vegetable-pancakes/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!